Lets talk air fresheners
ctstar
14 years ago
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Comments (14)
jannie
14 years agosheilajoyce_gw
14 years agoRelated Discussions
Linen Spray/Air Freshener
Comments (3)This is the body/linen spray that I make, you may have to adjust accordingly, for example some FO are cloudier than others and need a little more alcohol: For a 4oz bottle - 1 Tablespoon Polysorbate 20, 1 Tablespoon FO, 1oz Everclear appox 3oz distilled water I always start with the FO and Polysorbate (this emulsifys the water and oil) then I add the alcohol then the distilled water, I stir until completely blended then pour into bottle. You may want to not add full amount of water at first so you can see how cloudy the mixture is going to be, you can let it sit over night also and it will become clearer. I usually have to work with a little each time I try a new FO. Mine are not always completely clear either, but I have my in aluminum bottles so you cannot see the finished product and I have tested on clothes etc and the mixture being cloudy does not effect linens etc. I was very concerned about the amt of alcohol used as well. I even tried making without and the spray just smelled alot like faintly fragranced water. I have found adding the small amt of alcohol works well. Hope this has helped Elle...See MoreLets Talk About Bleach Baby, Lets Talk About You And ...
Comments (64)Mich, I've seen that in the stores and wondered about it. Some detergents don't have enzymes, I stear clear most of the time, however not every load is tragic, so not every load needs enzymes. If there's not a bunch of stains and the clothes just have the normal dust and body oils, that bottle of All probably does a nice job on darks and colors. I'm a powder fan but lately I've been enjoying some liquids, lol. Actually I have found liquids without enzymes make my sheets feel very smooth, I've been using a new boutique one I've run across, I'm not sure yet though if its the lack of enzymes or because its a liquid, but they do feel better I'll send a pic of it in a sec....See MoreLet’s talk cosmetics shelf life
Comments (26)I am very careful with mascaras and eyeliners/eye pencils-- I have always been but became vigilant after I had 2 eye surgeries and learned how vulnerable our eyes are to bacteria. I have never worn mascara regularly (leaky and sensitive eyes) but I do use eye pencils and liquid liners. I have blush that is probably 10 yr old.. with the exception of one where the color turned, all seem to be fine. Liquid foundation is well protected and since I wear the same stuff almost all the time, they never last more than a year once opened. Same with lip gloss/lipsticks. They just don't last long enough for me to be concerned. Where I have issues is with skincare products-- I noticed my neutrogena rainbath body oil turned-- the scent makes it obvious. I also noticed a color change in one of my moisturizers. I don't track how long I've had them but I toss them at the first sign that something is "off". It helps that I basically stay with the same products through the years-- I will try new stuff but as the thread detailing in excruciating detail my hunt for my holy grail foundation shows, I am loyal (resistant to change?) to my favorite brands and products!...See MoreLet’s Talk Chicken
Comments (17)That has been happening across the board in groceries since the 60's. Bred for size and weight and as quickly as possible. Produce like tomatoes, strawberries, apples. Many shop by price having large families and on a tight budget. I can add pastured chickens to my local farm share that average 3-3.5 pounds. In rotation i have been stocking CooksVenture, usually 3 pounds pastured, and have a Mary's in the freezer. It is just under 4 pounds. Pre covid we would stop at a local farm but he freaked during lock-down. Locked his gate and took down his sign. He has city restaurant accounts so locals were just some bread and butter. Roasted chicken dinners became popular for take-out and delivery so i'm sure he did fine. A few weeks into lock down we ordered 40 pounds of chicken cages for 25$ loaded with meat. A box of meaty beef bones and i think 10 pounds of boneless skinless chicken thighs. Lots of veg. All from a high end restaurant supply. I had to dust off the big lobster/clam pot and simmer outside on a portable burner. Took all day but we had the time, 🙄. Doubt i will ever do that again but it was one of the best master stocks i've ever made. I roasted the chicken cages and bones in batches in the oven and braised the chicken thighs on the stovetop. --Chilled then added chopped later to my soups for the freezer. Fortunately i had a thin freezer at the time. Most of the stocks were pure frozen in pints and 1/2 pints. None of our local farm shares have raised prices at all. They went from 5,000 subscribers to 20,000 in 2020. The farmers are happy. Supporting local keeps us happy with quality grass fed proteins. We just eat smaller portions. That said, and back to the original point of the post, it can be done using grocery chickens with more aromatics and some roasting. My parents have always purchased via price. The cheapest turkey, The grocery roma tomatoes--tasteless. The cheapest ground round for burgers full of water that steam---no sear. Tough chewy steaks on sale. Bacon that is so full of fat it shrinks to nothing once cooked. Higher quality protien/organic veg can be an eqal price point with some research....See Moreoilpainter
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